...Food and Recipes, General ramblings

Homemade Custard Creams

May 21, 2015

Oh yes.
Homemade Custard Creams.
That are easy peasy to make, and taste a million times better than their shop bought counterparts.

Custard Cream R1

I adapted this recipe from my current favourite baking book, “Let’s Bake” by Cathryn Dresser (from the Bake Off!). Cathryn uses a mix of custard powder and malted drink powder, but I didn’t have any malted drink powder, and decided that I couldn’t really justify buying a jar just for this recipe.

If you want to have a go, this is what you need:

For the biscuits

  • 200g plain flour
  • 75g custard powder
  • 25g icing sugar
  • 175g butter (I always use salted, but all the recipe books specify unsalted. Take your pick..!)
  • +/- 1 tbsp milk (you might need this to get it to all come together into a dough)

For the icing

  • 50g soft butter
  • 150g icing sugar
  • 1tbsp custard powder
  • 1 tbsp milk

This is what you do:

  • Put the flour, custard powder, and icing sugar into a food processor, and blitz to get rid of any lumps
  • Add the butter and whiz again until if comes together into a dough. If it’s not looking very dough like, add tsps of milk and keep whizzing until it does
  • Tip out the dough, and shape it into a disc. Place the disc of dough in a freezer bag, and then in the fridge for about 20 minutes
  • Pre-heat the oven to 180C/160C fan, and line two baking sheets (I use the re-usable silicon liners)
  • Take your dough out of the fridge and divide it into two equal-ish pieces (this just makes it easier to roll out)
  • Lightly dust your work surface with flour, and then roll out the dough to about the thickness of a pound coin
  • Cut out your biscuits-I used a plain circle cutter that was about 6cm diameter, but you can use any shape you like-Nigella does custard cream hearts in one of her books!
  • Place them on the baking tray, and then bake for 8-10 minutes (adjust the cooking time depending on the size of your biscuits) until they are a ‘pale golden colour’
  • Allow to cool for 10 minutes before transferring onto a cooling rack to cool completely
  • To make the icing, combine the icing sugar, butter and custard powder, and mix (I use our kitchen aid). Add the milk, and mix well again until light and fluffy
  • When the biscuits are completely cool, sandwich them together with the icing

These are quite crumbly, so I would advise a plate to catch the crumbs as you ram them in….

Custard Cream R2

 

 

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